Salmon Fish Cakes with Vegetable & Cashew Stir-fry

Name: Salmon Fish Cakes with Vegetable & Cashew Stir-fry
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 2 (400 g) potatoes, cooked and mashed; 450 g fresh salmon, skinned and finely diced; 1 tsp (5 ml) crushed garlic; 1 tsp (5 ml) chilli paste; 1 C (250 ml) pea shoots, chopped; 1 spring onion, finely chopped; ¼ C (60 ml) mint, finely chopped; zest of ½ lemon; salt & freshly ground black pepper; olive oil, for shallow frying; ½ C (125 ml) cake flour, seasoned; 2 eggs, whisked; 1 ½ C (375 ml) panko crumbs; 2 tsp (10 ml) olive oil; 500 g bag of classic stirfry mix; ½ C (125 ml) tinned black beans, drained; 100 g raw cashew nuts; 1 Tbsp (15 ml) black bean paste; 1 tsp (5 ml) chilli paste (optional); plain yoghurt , to serve (optional)

Salmon Fish Cakes with Vegetable & Cashew Stir-fry

Author: Crush
Prep Time: 15 minutes
Chilling Time: 20 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 4

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Description

Crispy salmon fish cakes served with a vibrant vegetable and cashew stir-fry for a wholesome, flavour-packed meal that’s great for weeknights.

Ingredients

For the Fish Cakes

2 (400 g) potatoes, cooked and mashed
450 g fresh salmon, skinned and finely diced
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) chilli paste
1 C (250 ml) pea shoots, chopped
1 spring onion, finely chopped
¼ C (60 ml) mint, finely chopped
zest of ½ lemon
salt & freshly ground black pepper

olive oil, for shallow frying

For the Crumb Mixture

½ C (125 ml) cake flour, seasoned
2 eggs, whisked
1 ½ C (375 ml) panko crumbs

For the Stir-fry

2 tsp (10 ml) olive oil
500 g bag of classic stirfry mix
½ C (125 ml) tinned black beans, drained
100 g raw cashew nuts
1 Tbsp (15 ml) black bean paste
1 tsp (5 ml) chilli paste (optional)

plain yoghurt , to serve (optional)

Instructions

Fishcakes

Preheat the oven to 190 °C.

Mix all of the ingredients for the fish cakes together and season to taste. If you have some time to spare, rest the mixture in the fridge for at least 20 minutes. This will help to firm up the mixture and make forming the fish cakes much easier.

Crumb Mixture

For the crumbing process, dip each fish cake into the seasoned flour, then into the whisked egg mixture and lastly into the panko crumbs.

Heat a little olive oil in a heavy-based pan over medium heat and fry the fish cakes for 2-3 minutes on each side until golden. Drain on paper towel and pop them in the oven for about 10 minutes to allow them to cook through.

Stir Fry

Heat the oil in a wok or frying pan. Add in the stir fry veggies and fry for 2 minutes. Stir in the remaining ingredients and fry for a further 2-3 minutes. Season to taste.

Serve the salmon fish cakes with the stir-fry and a dollop of yoghurt on the side if desired.

Notes

TIP: A quick and easy cheat’s version to cook potatoes for these fish cakes is to simply pierce 2 raw potatoes, skins on, with a fork. Place in the microwave for 2 ½ minutes. Flip them over and cook for another 2 ½ minutes. Simply scoop out the flesh and mash until fine.

TIP: Panko crumbs will change your life! No other breadcrumb mixture will ensure a crispier result. You should be able to find them at regular supermarkets, but otherwise they are always available at your local Asian supermarket.